38 TIPS FOR COOKING OKRO SOUP RECIPES
Tip 1: The smaller you slice your okro, the slimmer it becomes.
Tip 2: Don't cover your okro soup when cooking it, because it will make it watery and not draw well. Also after cooking your okro soup, allow it to cool down before covering it.
Tip 3: Lots of onions can make an okro soup less viscous/slimy.
Tip 4: Be careful not to overcook your okro vegetable or else, it might begins to turn brown and loses its crunchiness.
Tip 5: To preserve your raw okro for up to 8 months, wash the okro, sliced them, wrap the sliced okro with aluminum foil, put it in the freezer and bring them out from the freezer the next day. Then remove and put the frozen okro in a Ziploc bag and place the Ziploc bag in the freezer, in order to store them for months. As long as they are frozen, they will still remain fresh and won't change their colour.
Tip 6: Whenever you want to cook your okro soup with your sliced frozen okro, just put it in the soup as it is frozen, for it not to lose its freshness and crunchiness.
Tip 7: Okro is a very fast perishable vegetable even before cooking it as soup or after you have cooked it as soup.
Tip 8: Your okro can be blended, grated, chopped, sliced or pounded.
Tip 9: You can cook your okro soup together with your ogbono.
Tip 10: Always cook your okro soup on medium to low heat, in order not to kill the freshness of the okro.
Tip 11: Fresh fish or iced fish is very good to cook your okro soup and you can also mix it with meat when cooking your okro soup.
Tip 12: You can use fresh tomatoes to garnish your okro soup and it is only done on frying method. In case, you don't like the slimy texture of the soup, try adding fresh tomatoes, due to the acids it has.
Tip 13: You can use any meat or fish of your choice to cook this delicious soup.
Tip 14: The Shelled or removed shell periwinkles can be used in preparing frying method of okro soup while, the removed shell periwinkles can only be used in the cooking method.
Tip 15: Okro soup that is fried, is always less thicker and less slimy than the one that is cooked.
Tip 16: If you are frying your okro, make sure you chop it into big chunks.
Tip 17: When buying okro, always look for smooth and tender green pods without brown spots or dried ends.
Tip 18: You can store your okro in the fridge for up to 4 days before cooking them.
Tip 19: You can cut/slice your okro according to your desired shapes and sizes.
Tip 20: Your seafoods can be used to cook your okro soup. It is perfect for it.
Tip 21: Avoid washing your okro until you are ready to use it.
Tip 22: If the okro sliminess really bothers you, you can reduce it. Cooking or frying on high heat will reduce the sliminess of the okro, while cooking on low heat for prolong period will actually increase it.
Tip 23: Okro soup is mostly cooked as a one time meal or for a day, because it goes spoil quickly.
Tip 24: Okro can be cooked separately plain and served with stew.
Tip 25: If you want to reduce the sliminess of the okro, consider chopping them instead.
Tip 26: If you want your okro to over draw, pound it with mortal and pestle.
Tip 27: You can cook your okro soup white, without adding palm oil.
Tip 28: Amala goes better with okro and stew.
Tip 29: Okro soup is commonly eaten with Eba or fufu.
Tip 30: In Yoruba land, plain okro soup is mostly accompanied with buka stew.
Tip 31: You can turn your raw okro into powdered form, by drying and grinding it into smooth powder. This powdered okro is mostly used by the Hausa people to cook miyan kubewa (dried okro soup).
Tip 32: Okro soup can be cooked with any of the vegetable leaves such as pumpkin leaf, bitter leaf, uziza leaf, utazi leaf etc.
Tip 33: Ogbono soup can be added to okro soup, to enhance the drawness of the soup.
Tip 34: Okro soup is a versatile soup that goes with any protein of your choice.
Tip 35: Okro soup is a versatile soup that goes with any swallow of your choice.
Tip 36: Okro soup is a versatile soup that can be cooked with local spices such as African nutmeg, locust bean, uziza seeds, aridan fruit etc.
Tip 37: Okro soup is the only soup that you can use meat and fresh iced fish together to cook it.
Tip 38: Whenever you buy okro, and you don't want to cook it that same day, and you don't have fridge to store it, just leave it open in a bowl, so that air will touch it, don't leave it in the nylon you bought it.
Bonus: Okro goes best with seafoods, local spices and uziza leaf.
Written by: Food Research Kitchen
Credit Owners
Tip 1: The smaller you slice your okro, the slimmer it becomes.
Tip 2: Don't cover your okro soup when cooking it, because it will make it watery and not draw well. Also after cooking your okro soup, allow it to cool down before covering it.
Tip 3: Lots of onions can make an okro soup less viscous/slimy.
Tip 4: Be careful not to overcook your okro vegetable or else, it might begins to turn brown and loses its crunchiness.
Tip 5: To preserve your raw okro for up to 8 months, wash the okro, sliced them, wrap the sliced okro with aluminum foil, put it in the freezer and bring them out from the freezer the next day. Then remove and put the frozen okro in a Ziploc bag and place the Ziploc bag in the freezer, in order to store them for months. As long as they are frozen, they will still remain fresh and won't change their colour.
Tip 6: Whenever you want to cook your okro soup with your sliced frozen okro, just put it in the soup as it is frozen, for it not to lose its freshness and crunchiness.
Tip 7: Okro is a very fast perishable vegetable even before cooking it as soup or after you have cooked it as soup.
Tip 8: Your okro can be blended, grated, chopped, sliced or pounded.
Tip 9: You can cook your okro soup together with your ogbono.
Tip 10: Always cook your okro soup on medium to low heat, in order not to kill the freshness of the okro.
Tip 11: Fresh fish or iced fish is very good to cook your okro soup and you can also mix it with meat when cooking your okro soup.
Tip 12: You can use fresh tomatoes to garnish your okro soup and it is only done on frying method. In case, you don't like the slimy texture of the soup, try adding fresh tomatoes, due to the acids it has.
Tip 13: You can use any meat or fish of your choice to cook this delicious soup.
Tip 14: The Shelled or removed shell periwinkles can be used in preparing frying method of okro soup while, the removed shell periwinkles can only be used in the cooking method.
Tip 15: Okro soup that is fried, is always less thicker and less slimy than the one that is cooked.
Tip 16: If you are frying your okro, make sure you chop it into big chunks.
Tip 17: When buying okro, always look for smooth and tender green pods without brown spots or dried ends.
Tip 18: You can store your okro in the fridge for up to 4 days before cooking them.
Tip 19: You can cut/slice your okro according to your desired shapes and sizes.
Tip 20: Your seafoods can be used to cook your okro soup. It is perfect for it.
Tip 21: Avoid washing your okro until you are ready to use it.
Tip 22: If the okro sliminess really bothers you, you can reduce it. Cooking or frying on high heat will reduce the sliminess of the okro, while cooking on low heat for prolong period will actually increase it.
Tip 23: Okro soup is mostly cooked as a one time meal or for a day, because it goes spoil quickly.
Tip 24: Okro can be cooked separately plain and served with stew.
Tip 25: If you want to reduce the sliminess of the okro, consider chopping them instead.
Tip 26: If you want your okro to over draw, pound it with mortal and pestle.
Tip 27: You can cook your okro soup white, without adding palm oil.
Tip 28: Amala goes better with okro and stew.
Tip 29: Okro soup is commonly eaten with Eba or fufu.
Tip 30: In Yoruba land, plain okro soup is mostly accompanied with buka stew.
Tip 31: You can turn your raw okro into powdered form, by drying and grinding it into smooth powder. This powdered okro is mostly used by the Hausa people to cook miyan kubewa (dried okro soup).
Tip 32: Okro soup can be cooked with any of the vegetable leaves such as pumpkin leaf, bitter leaf, uziza leaf, utazi leaf etc.
Tip 33: Ogbono soup can be added to okro soup, to enhance the drawness of the soup.
Tip 34: Okro soup is a versatile soup that goes with any protein of your choice.
Tip 35: Okro soup is a versatile soup that goes with any swallow of your choice.
Tip 36: Okro soup is a versatile soup that can be cooked with local spices such as African nutmeg, locust bean, uziza seeds, aridan fruit etc.
Tip 37: Okro soup is the only soup that you can use meat and fresh iced fish together to cook it.
Tip 38: Whenever you buy okro, and you don't want to cook it that same day, and you don't have fridge to store it, just leave it open in a bowl, so that air will touch it, don't leave it in the nylon you bought it.
Bonus: Okro goes best with seafoods, local spices and uziza leaf.
Written by: Food Research Kitchen
Credit Owners
38 TIPS FOR COOKING OKRO SOUP RECIPES
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Tip 1: The smaller you slice your okro, the slimmer it becomes.
Tip 2: Don't cover your okro soup when cooking it, because it will make it watery and not draw well. Also after cooking your okro soup, allow it to cool down before covering it.
Tip 3: Lots of onions can make an okro soup less viscous/slimy.
Tip 4: Be careful not to overcook your okro vegetable or else, it might begins to turn brown and loses its crunchiness.
Tip 5: To preserve your raw okro for up to 8 months, wash the okro, sliced them, wrap the sliced okro with aluminum foil, put it in the freezer and bring them out from the freezer the next day. Then remove and put the frozen okro in a Ziploc bag and place the Ziploc bag in the freezer, in order to store them for months. As long as they are frozen, they will still remain fresh and won't change their colour.
Tip 6: Whenever you want to cook your okro soup with your sliced frozen okro, just put it in the soup as it is frozen, for it not to lose its freshness and crunchiness.
Tip 7: Okro is a very fast perishable vegetable even before cooking it as soup or after you have cooked it as soup.
Tip 8: Your okro can be blended, grated, chopped, sliced or pounded.
Tip 9: You can cook your okro soup together with your ogbono.
Tip 10: Always cook your okro soup on medium to low heat, in order not to kill the freshness of the okro.
Tip 11: Fresh fish or iced fish is very good to cook your okro soup and you can also mix it with meat when cooking your okro soup.
Tip 12: You can use fresh tomatoes to garnish your okro soup and it is only done on frying method. In case, you don't like the slimy texture of the soup, try adding fresh tomatoes, due to the acids it has.
Tip 13: You can use any meat or fish of your choice to cook this delicious soup.
Tip 14: The Shelled or removed shell periwinkles can be used in preparing frying method of okro soup while, the removed shell periwinkles can only be used in the cooking method.
Tip 15: Okro soup that is fried, is always less thicker and less slimy than the one that is cooked.
Tip 16: If you are frying your okro, make sure you chop it into big chunks.
Tip 17: When buying okro, always look for smooth and tender green pods without brown spots or dried ends.
Tip 18: You can store your okro in the fridge for up to 4 days before cooking them.
Tip 19: You can cut/slice your okro according to your desired shapes and sizes.
Tip 20: Your seafoods can be used to cook your okro soup. It is perfect for it.
Tip 21: Avoid washing your okro until you are ready to use it.
Tip 22: If the okro sliminess really bothers you, you can reduce it. Cooking or frying on high heat will reduce the sliminess of the okro, while cooking on low heat for prolong period will actually increase it.
Tip 23: Okro soup is mostly cooked as a one time meal or for a day, because it goes spoil quickly.
Tip 24: Okro can be cooked separately plain and served with stew.
Tip 25: If you want to reduce the sliminess of the okro, consider chopping them instead.
Tip 26: If you want your okro to over draw, pound it with mortal and pestle.
Tip 27: You can cook your okro soup white, without adding palm oil.
Tip 28: Amala goes better with okro and stew.
Tip 29: Okro soup is commonly eaten with Eba or fufu.
Tip 30: In Yoruba land, plain okro soup is mostly accompanied with buka stew.
Tip 31: You can turn your raw okro into powdered form, by drying and grinding it into smooth powder. This powdered okro is mostly used by the Hausa people to cook miyan kubewa (dried okro soup).
Tip 32: Okro soup can be cooked with any of the vegetable leaves such as pumpkin leaf, bitter leaf, uziza leaf, utazi leaf etc.
Tip 33: Ogbono soup can be added to okro soup, to enhance the drawness of the soup.
Tip 34: Okro soup is a versatile soup that goes with any protein of your choice.
Tip 35: Okro soup is a versatile soup that goes with any swallow of your choice.
Tip 36: Okro soup is a versatile soup that can be cooked with local spices such as African nutmeg, locust bean, uziza seeds, aridan fruit etc.
Tip 37: Okro soup is the only soup that you can use meat and fresh iced fish together to cook it.
Tip 38: Whenever you buy okro, and you don't want to cook it that same day, and you don't have fridge to store it, just leave it open in a bowl, so that air will touch it, don't leave it in the nylon you bought it.
Bonus: Okro goes best with seafoods, local spices and uziza leaf.
➖➖➖➖➖➖➖➖➖➖➖
Written by: Food Research Kitchen
Credit Owners
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